Stewed Chicken Wings and Daikon

Name: Stewed Chicken Wings and Daikon
Yield: 4 servings
Cuisine: American
Ingredients: 8 Chicken wings - the midsection and the tip; 1/2 Daikon radish; 4 Boiled eggs; 400 ml Water; 1 tbsp Sesame oil; 4 tbsp ★Soy sauce; 2 tbsp ★Mirin; 2 tbsp ★Sake; 2 tbsp ★Sugar

cookpad.japan @cookpad_jp

I learned this recipe from my mother.

1. The daikon will absorb the flavor faster if you parboil the daikon (5~6 minutes in the microwave) before sautéing.
2. Adjust the amount of sugar and soy sauce to your liking.
3. Make the drop lid (otoshibuta) by shaping aluminum foil into a disk that is smaller than the frying pan and then poking a hole in the middle.
4. Cook at high heat at the end for a glossy look. Recipe by Yuuyuu0221

I learned this recipe from my mother.

cookpad.japan @cookpad_jp

I learned this recipe from my mother.

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Ingredients

4 servings

8Chicken wings - the midsection and the tip
1/2Daikon radish
4Boiled eggs
400 mlWater
1 tbspSesame oil
4 tbsp★Soy sauce
2 tbsp★Mirin
2 tbsp★Sake
2 tbsp★Sugar

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Steps

1

Peel the daikon and cut into chunks. Cut off the tip from the chicken wings and sear in a frying pan with sesame seed oil.
2

Remove the wings from the pan and sauté the daikon. Then, return the wings into the pan.
3

Add the water, the seasonings marked with ★, and the boiled eggs. Place an otoshibuta (drop lid-- see hints) on the pan and cook on low~medium for 20~30 minutes.
4

It's done once the liquid has reduced.
5

You don't have to cut off the tip of the wings.